Natural food colourings are used to add, enhance or restore colour in foods and beverages through pigments obtained from natural sources. Choosing the right colouring does not depend solely on the desired shade: the origin of the raw material, pH, temperature, light, solubility and the characteristics of the food can all significantly affect the final result.

Key Takeaways

Natural food colourings are colouring substances or preparations obtained from natural sources and used to add or restore colour in foods.

  • The main plant-based pigments include anthocyanins, carotenoids, chlorophylls, curcumin and betanin.
  • Each family produces different shades and has specific technological properties.
  • Colour stability may vary depending on pH, heat, light, oxygen and the composition of the food.
  • Natural colourings may be available in liquid or powder form.
  • Natural does not automatically mean suitable for every application: the choice must take the final product and production process into account.
  • Anthocyanins are water-soluble pigments mainly used to achieve red, purple and, under certain conditions, bluish shades.
  • Bagnarese produces natural anthocyanins derived from red grapes and black carrots for applications in the food and beverage industry.

What are natural food colourings?

The term natural food colourings commonly refers to substances and preparations obtained from natural raw materials and used to add colour to a food, intensify its shade or compensate for colour loss during processing or storage.

Sources may include fruit, vegetables, plants and other raw materials naturally rich in pigments. Extraction, separation and concentration processes make it possible to recover and standardise the colouring component, producing ingredients suitable for a range of food applications.

From a regulatory perspective, it is important to distinguish between the general natural origin of a pigment and its classification as a food additive or an ingredient with colouring properties. In the European Union, additives may only be used if they are authorised and in accordance with the conditions established for each food category.

The term clean label, which is often associated with natural food colours, is not a regulatory category either. Rather, it describes a market trend towards formulations perceived by consumers as simpler, more transparent and easier to understand.

What are the main natural food colourings?

There is no single natural food colouring suitable for every product. Different pigment families vary in origin, colour, solubility and behaviour during processing.

Pigment family Main shades Common plant sources General characteristics
Anthocyanins Red, purple and bluish shades Red grapes, black carrots, red berries Water-soluble pigments whose colour is strongly influenced by pH
Carotenoids Yellow, orange and red Carrots, tomatoes, paprika and other plants Generally fat-soluble pigments, particularly sensitive to light and oxidation
Chlorophylls Green Green leafy vegetables Colour may change in the presence of acidity and during heat treatment
Curcumin Intense yellow Turmeric A pigment with high colour intensity and low water solubility
Betanin Red and purple-red Beetroot A water-soluble pigment whose stability depends on processing conditions
Paprika and annatto Orange and orange-red Peppers and annatto seeds Used in a variety of food preparations to achieve warm shades

This classification helps identify which natural food colours may be considered, but it does not mean that they all behave in the same way or can be substituted for one another.

The final shade depends on the interaction between the pigment and the food matrix. The same natural colour may behave differently in an acidic beverage, a dairy product, a high-fat preparation or a food subjected to baking or cooking.

What are natural food colours made from?

Pigments can be obtained from a wide range of plant-based raw materials. The choice of source depends primarily on the desired shade and the required technological properties.

Sources rich in anthocyanins are often used to obtain red and purple shades, including:

  • red grapes;
  • black carrots;
  • blackcurrants;
  • blueberries;
  • elderberries;
  • other pigmented fruits and vegetables.

Yellow and orange shades may instead be obtained, for example, from turmeric, carrots, paprika or other carotenoid-rich sources. Green colours are generally associated with chlorophylls, while beetroot is used as a source of red pigments belonging to the betalain family.

The raw material, however, is only the starting point. Colour performance also depends on the extraction process, concentration level, standardisation and the conditions in which the product will be used.

Natural and synthetic food colourings: what are the differences?

The main difference lies in the origin of the colouring substance and the process used to obtain it.

Natural colourings are derived from sources found in nature, whereas synthetic colourings are produced through chemical synthesis. This distinction alone is not enough to determine which solution is better: the choice must be assessed in relation to the food, the desired colour result and the industrial process.

Aspect Natural colourings Synthetic colourings
Origin Natural plant-based or other sources Chemical synthesis
Colour range Depends on the pigments available in nature Generally broad and standardised
Stability May be more strongly affected by pH, light, heat and oxygen Often more predictable under different conditions
Intensity Varies according to source, concentration and matrix Generally high and readily reproducible
Consumer perception Associated with natural origin and clean-label formulations Sometimes perceived as less consistent with natural products
Application choice Requires careful assessment of the formulation May be technically easier to use in some applications

It is therefore incorrect to claim that a natural colouring is always more stable or more effective than a synthetic one. Its advantages may relate to origin, product positioning and compatibility with a particular formulation, but these must be supported by sound technical formulation design.

How to choose a natural food colouring

Choosing a natural food colouring should not begin solely with the desired colour. The entire production cycle and the characteristics of the finished product must be analysed.

Colour shade and intensity

The first factor to define is the expected colour result. Not all pigments can produce the same shades, and their performance may vary according to concentration and food composition.

It is also important to establish whether the aim is to achieve:

  • a delicate colour;
  • an intense shade;
  • a specific hue;
  • consistent colour across different production batches;
  • compensation for colour loss caused by processing.

Formulation pH

pH can significantly alter the behaviour of certain pigments. Anthocyanins, in particular, change their structure and shade according to the acidity of their environment.

In acidic formulations, they generally produce more intense red shades. As pH increases, the colour may shift towards purple or bluish hues, potentially accompanied by changes in stability.

For this reason, a pigment suitable for an acidic beverage will not necessarily produce the same result in a cream, yoghurt or baked product.

Temperature and heat treatments

Pasteurisation, sterilisation, baking, cooking and other heat treatments can affect colour intensity and stability.

The assessment should take into account:

  • the temperature reached;
  • treatment duration;
  • any repeated cycles;
  • cooling times;
  • subsequent storage conditions.

A test carried out only on the unprocessed product may therefore be insufficient to predict the final colour.

Exposure to light and oxygen

Light and oxygen can promote degradation or colour changes. The type of packaging, container transparency, headspace and expected product life are therefore factors to consider during selection.

In some cases, other ingredients in the formulation may also help protect the pigment or, conversely, make it less stable.

Solubility and matrix characteristics

Pigments may be water-soluble or fat-soluble. Their compatibility with the aqueous or fat phase of the food affects dispersion, uniformity and performance.

A beverage, cream, ice cream and baked product have very different matrices. The choice should therefore take the following into account:

  • water content;
  • fat content;
  • sugars;
  • proteins;
  • mineral salts;
  • acidity;
  • any thickeners or stabilisers.

Production process and shelf life

The colouring must retain the required properties not only during production, but also throughout the intended storage period.

It is therefore advisable to assess the colour:

  • immediately after addition;
  • after processing;
  • during storage;
  • under actual exposure and distribution conditions;
  • at the end of the intended shelf life.

Regulatory compliance

Before use, it is necessary to verify that the colouring is authorised for the specific food category and that all limits, conditions of use and labelling requirements are met.

European legislation on additives establishes a positive list of authorised substances and their respective conditions of use. Natural origin therefore does not exempt the manufacturer from regulatory and technical verification.

Where are natural food colourings used?

Natural colourings are used across many sectors of the food industry. The most suitable solution varies according to the matrix and the process.

Beverages and liqueurs

In beverages, the colouring must disperse evenly and retain its shade during storage, exposure to light and temperature fluctuations.

Pigments such as anthocyanins may be suitable for acidic formulations and are particularly useful for red and purple shades. However, their stability must be assessed in relation to pH, ingredients, heat treatment and packaging.

Yoghurt and dairy products

Yoghurt, spoonable desserts and other dairy preparations have a complex matrix in which proteins, fats and acidity can influence colour perception.

The chosen solution must ensure good distribution and consistent performance throughout the storage period.

Ice creams and desserts

In ice creams and desserts, the colouring must be compatible with low temperatures, fat-based or water-based ingredients and any changes caused by the freezing process.

The result should be assessed directly in the complete formulation, as the pigment colour may be softened or altered by the other ingredients.

Confectionery and bakery products

Natural colourings for confectionery and bakery products may be used in creams, fillings, icings, doughs, batters and decorations. In products subjected to baking or cooking, heat resistance becomes one of the main selection criteria.

Not all natural pigments retain their original shade during heat treatment. It is therefore important to distinguish between applications added before heat treatment and decorations or fillings added afterwards.

Jams and fruit preparations

In jams, marmalades and fruit preparations, natural colour may be used to standardise or enhance the product’s appearance.

Acidity, sugar content, heat treatment and the characteristics of the fruit used all affect the final result.

Natural food colourings: powder or liquid?

Natural colourings may be supplied in liquid or powder form. Neither format is inherently better: the choice depends on the characteristics of the production process.

Liquid natural colourings

Liquid solutions may be suitable when the following are required:

  • rapid incorporation;
  • easy dispersion in water-based matrices;
  • handling compatible with liquid production processes;
  • metering through pumping systems.

Concentration, storage conditions and the amount of water introduced into the formulation must also be assessed.

Natural food colourings in powder form

Powder formats may offer advantages in terms of:

  • logistics;
  • reduced weight and volume;
  • dosing in dry formulations;
  • storage under specific conditions;
  • use in premixes and preparations.

However, they require adequate dispersion and, depending on the pigment and application, may need a pre-dissolution step.

The choice between powder and liquid should be based on the industrial process, not merely on perceived convenience.

Are natural food colourings safe?

A colouring should not automatically be considered safe simply because it is of natural origin. Likewise, the presence of an E number does not mean that a substance is necessarily harmful.

In the European Union, colourings used as food additives must be authorised and comply with specific conditions of use. The assessment considers the safety of the substance, the technological need for its use and the absence of misleading effects for consumers.

Safety also depends on:

  • the identity and purity of the ingredient;
  • the correct concentration;
  • the food category;
  • dosage;
  • compliance of the raw material;
  • the production process;
  • any individual sensitivities.

For this reason, the question “which food colourings are harmful?” cannot be answered with a generic list. A distinction must be made between authorised and unauthorised substances, compliant and non-compliant use, the quantities used and the characteristics of the consumer.

Anthocyanins as natural food colourings

Anthocyanins are water-soluble plant pigments found in many fruits, flowers and vegetables. They are responsible for shades ranging from red to purple and, under certain conditions, blue.

Plant sources naturally rich in anthocyanins include:

  • red grapes;
  • black carrots;
  • blueberries;
  • blackcurrants;
  • elderberries;
  • other red and purple fruits.

Their most distinctive characteristic is their sensitivity to pH. In acidic environments, anthocyanins tend to display more pronounced red shades; as pH increases, they may shift towards purple or bluish hues.

This property makes them suitable for many applications, but it also requires careful assessment of the formulation. The initial shade alone is not sufficient to predict their behaviour during production and storage.

Anthocyanins authorised as food additives are identified in the European Union by the code E163. European specifications cover anthocyanins obtained through maceration or extraction processes from plant sources.

Oenocyanin: the natural colour derived from red grapes

Oenocyanin is a natural colouring derived from red grapes and belongs to the anthocyanin family. It generally has a red-purple colour and is used in a variety of food applications.

The colour behaviour of oenocyanin depends on the formulation in which it is used. Acidity, processing conditions, concentration and storage conditions must all be assessed to achieve the required intensity and stability.

For information on technical characteristics, available formats and product applications, see the dedicated red grape oenocyanin product page.

Black carrot anthocyanins

Black carrot is a plant source naturally rich in anthocyanins, which are responsible for its characteristic dark purple colour.

Anthocyanins obtained from black carrots may be considered for applications requiring shades ranging from red to purple, particularly in matrices compatible with the properties of the pigment.

As with other natural food colours, performance depends on pH, temperature, the ingredients present and the production process.

For further details on characteristics, formats and applications, see the black carrot anthocyanins product page.

Bagnarese natural food colourings

Bagnarese produces and markets natural food colourings derived from red grapes and black carrots for applications in the food and beverage industry.

The range includes:

  • oenocyanin extracted from red grapes;
  • anthocyanins obtained from black carrots;
  • solutions developed around the customer’s technical and production requirements.

Thanks to the flexibility of its facilities and its expertise in extraction processes, the company can also assess contract processing projects involving other plant matrices, such as blueberries and blackcurrants. These projects are considered on the basis of the project specifications and are not products ordinarily included in the commercial range. The company’s current offering is described on the page dedicated to natural food colourings for industrial use.

Frequently asked questions about natural food colourings

What are natural food colourings?

The main plant-based pigments used to colour foods include anthocyanins, carotenoids, chlorophylls, curcumin and betanin. Each family produces different shades and has specific solubility and stability characteristics.

What can be used instead of synthetic food colourings?

Pigments and extracts obtained from natural sources may be considered as alternatives to synthetic colourings. However, substitution is not always straightforward: the desired colour, pH, temperature, food composition, shelf life and applicable regulations must all be considered.

Where can natural food colourings be found?

Products intended for domestic use are generally available from specialist retailers and online stores. Food companies, however, should turn to industrial manufacturers and suppliers able to guarantee technical specifications, suitable formats, traceability, consistent quality and application support.

Bagnarese produces natural anthocyanin-based colourings for the needs of the food and beverage industry.

Which food colourings are harmful?

It is not accurate to describe an entire family of colourings as harmful. Safety depends on the substance, its level of purity, the quantity used, the food category and compliance with authorised conditions of use. An E number identifies a regulated additive and is not, in itself, an indication of danger.

Are natural colourings better than artificial ones?

Not in absolute terms. Natural colourings may be more consistent with certain formulations and clean-label positioning, while synthetic colourings may offer greater predictability under specific conditions. The choice must be based on the characteristics of the product and the process.

Are natural food colourings available in powder form?

Yes, some types can be produced in both liquid and powder form. Availability depends on the raw material, production process and required characteristics. Powder formats may be suitable for premixes and dry formulations, while liquid formats may make incorporation into water-based matrices easier.

What is E163 food colouring?

E163 is the code used in the European Union to identify anthocyanins used as food colourings. These pigments occur naturally in a range of plant sources, including red grapes and black carrots.

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